One thing I really miss since going low fodmap is Asian food. Curry, ramen, sushi, noodles, pho. They’re all so delicious and packed with flavour but usually also onions and garlic. So I decided to ‘fodmapify’ my thai green curry recipe so I could have all the taste without the tummy ache!
- 750 g chicken breast
- 1 tablespoon sesame oil
- 3 carrots, peeled and sliced
- 1 tin of bamboo shoots
- 1 red pepper, sliced
- 1 x 400g tin of light coconut milk
- Low fodmap chicken stock
- 2 limes
- 3 tsp sugar
- 3 tbsp garlic infused oil
- 6 spring onions, green part only
- 5cm piece of ginger, peeled
- 2 lemongrass stalks
- 4 green Bird’s eye chillies
- a bunch of fresh coriander
- 2 tablespoons fish sauce
1. To make the curry paste, roughly chop and place the chilli and ginger into a food processor.
2. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Throw in the rest of the ingredients and blitz until it’s a paste consistency.
3. Slice the chicken into chunks and mix with the curry paste. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden.
4. Throw in the carrots, bamboo shoots, red pepper and squeeze in the lime juice. Fry gently for 4 to 5 minutes.
5. Pour in the coconut milk and 400ml of boiling water, crumble in the stock and add the sugar. Turn the heat up and bring gently to the boil, then simmer for 30 minutes, or until reduced slightly.
6. Season carefully to taste with sea salt and freshly ground black pepper. Serve with lime wedges and steamed rice.